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Heather's Crawfish Etouffee
Heather's Crawfish Etouffee
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Louisiana Crawfish Etouffee: A flavorful Southern classic.
Ingredients:
  • 2 cups long grain white rice
  • 4 cups water
  • 0.5 cup margarine
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.5 cup water, or as needed
  • salt and black pepper to taste
  • cayenne pepper to taste
  • 1 pound peeled crawfish tails
Instructions:
  • In a saucepan, mix the rice and water, then bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes until the rice is tender and water is absorbed.
  • As the rice simmers, melt the margarine in a large skillet over medium heat. Sauté the onions and bell pepper until tender in 10 to 15 minutes. Add the garlic and cook for another minute.
  • Combine the creamy mushroom soup and water, then season generously with salt, pepper, and cayenne. Gently fold in the crawfish tails. Simmer covered over low heat for 15 to 20 minutes, stirring every so often. Adjust consistency with water if desired. Serve over rice and enjoy!

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